Sage Rose Chicken Skillet is just the meal you want when you’ve had a frenzy of a day. Fabulous.
One pot meals have become my go-to for weeknights – I hate cleaning up after cooking, and it’s often incredibly chaotic at night as we try to get our kids to bed at a reasonable time. Only having to clean up one pan makes a huge difference – and I have found as I try to cook more of my meals together, I am able to build more flavor with herbs and vegetables and reduce the calories in dishes by really allowing the flavors to develop and blend together.
It’s not always easy to make delicious, comforting meals my family will love that are actually healthy and quick, but I’m slowly adding to my repertoire. This one pan rose and sage chicken skillet is not only packed with vegetables and lean protein, it’s delicious and so quick to make!
The unique blend of sage and rose (from rose water) is a comforting take on a chicken skillet dish, and you can easily add different vegetables based on what you have on hand, making this an easily adaptable recipe.
Allowing your meats and vegetables to brown while cooking will make them more flavorful, so be sure to not skip this crucial step, or rush your meal! A few extra minutes really makes all the difference in the world, trust me!
Rose and sage are both incredibly strong flavors and can be overpowering quickly – but when combined in small amounts, they give a slightly bitter, floral, and soft bouquet that doesn’t add unwanted calories, processed ingredients, or fat. This combination is an easy way to break out of your healthy meal rut and try something new! I’m betting your family will beg you to make more of these quick and easy one pot meals.
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Sage Rose Chicken Skillet Recipe
Ingredients
- 1 tablespoon Olive Oil
- 2 Chicken Breast Skinless, diced into 1 inch squares
- 1 large Onion Diced
- 1 large Zucchini Squash Diced or 5 mini zucchinis
- 6 ounces Cremini Mushrooms Bases removed and diced
- 6 ounces Shiitake Mushrooms Diced
- 2 stalks Celery Diced
- 1 teaspoon Rose Water Do NOT add to much of this, it is VERY strong!
- 4 sprigs Fresh Sage
Instructions
- In a large, heavy pan, heat olive oil on medium high heat until shimmery.
- Place diced chicken to pan and let brown- about 8 minutes, turning occasionally.
- Add in vegetables and let brown- about 12 minutes, stirring occasionally to prevent burning.
- When vegetables are a lovely caramel color and chicken is firm and fully cooked, add in sage and rosewater.
- Stir and combine well.
- Plate with sautéed or steamed vegetables, over rice, or over a salad.